Random DIY mixing and More

[Sugar_and_Spice]

None of the speed steeping methods I've tried have had stellar results to say that's what is going on.
Except seed steeping. Having a little of the old aged recipe does seem to transfer to the new mix faster.

Even TFA Strawberry. That's the only one I know that goes from colorless to bright yellow. I can't say that has anything to do with aging for flavor since it doesn't need aging. But if it doesn't happen with 0mg I can say there's some interaction with flavoring chemicals and nicotine since my strawberry has been around for years without turning and my nicotine bottles sit out as long as the strawberry mix takes to turn yellow.

I think you are correct about the nicotine.

Nicotine starts the process of blending the flavors together(steeping,aging). And i also think a little heat helps it also(altho I usually do not use heat). All of the other ingredients we use do not change in and of their selves. So it's the process of elimination since its the only chemical seen to change even when not interacting with other chemicals.

 

[Myk]

I think you are correct about the nicotine.

Nicotine starts the process of blending the flavors together(steeping,aging). And i also think a little heat helps it also(altho I usually do not use heat). All of the other ingredients we use do not change in and of their selves. So it's the process of elimination since its the only chemical seen to change even when not interacting with other chemicals.

I wonder if that's the lack of flavor that happens with 0mg. I really don't mind the lack of nicotine, it was the lack of flavor at 0mg that got me.

 

[FranC]

Wow,Joel,Sugar and Myk, Thank you all for your time and help. I'm going to go back and read the last couple pages again but I'll say now that I don't care how I age the cream or in what size bottle.

 

[FranC]

Ok,for one thing I will say I don't know for a fact just how long the HA Cream needs to steep. I'm going by the suggestions of many others including reddit. I do have a small amount of the cream 3+ weeks steeped and I intend to try that as it continues to steep.I also have have one recipe with the cream the same age and I'll try that also.

 

[FranC]

Question.....I have never done a 10% dilution. Exactly how would I do that and how would I use it. Takes awhile to get such things through my head.

 

[Myk]

The smokyness in 3 week old 60ml bottle of Smokey Amber Plum (that I dumped the rest of the smoked plum taster in to seed) cuts the floral to death.
The 15ml with cherry added or the 30ml remix made 2 days ago in an emptied bottles do not smell as floral as I recall it smelling when new in a clean bottle.

I'm thinking it's possible to seed steep a single flavor to cut some time off it. I'm guessing my 30ml bottle made it 3 weeks without getting smoky.
But without tasting it seed steeping a whole recipe is real. To have cut the floral in 2 days hasn't happened before.

 

[Myk]

Question.....I have never done a 10% dilution. Exactly how would I do that and how would I use it. Takes awhile to get such things through my head.

Make it the same as mixing a flavor. 10% is .1ml per ml. If you're making 30ml it's 3ml out of the 30. 3ml of the flavoring, 27ml of everything else.

Then when you go to use it if you want 1% worth of your formerly undiluted flavor it would be 1ml of your 10% dilution for every 10ml you're mixing.
If you want 1.5% you use 1.5ml for every 10.

Or the way I want to think about it is there's .1ml of the flavor in every 1ml. So if my recipe calculator tells me I need .3ml for the 30ml recipe I move the decimal over and use 3ml. And the other 2.7ml comes off what the calculator tells me to add as the base.

I just took a pill and don't have my glasses on but I think that's all right.

 

[FranC]

Ok...I use 3ml of the flavor in 30ml to start? Then to use it in a 30ml recipe at 1.5% I would use 4.5ml?

 

[FranC]

Ok,I mixed 6ml of flavor in a 60ml bottle for a 10% dilution. Hope that's correct??

 

[FranC]

Trying the first mix I did with the HA Cream at 1%. The mix is 3.5 weeks old. The cream is a nice addition to the mix and a bit strong. Don't think I'd want to go over 1% but we'll see. Doesn't seem to be sweet and no cheesy taste at this point. Will try again at week 5.

 

[dobroeutro]

I'm confused & it doesn't take much... . I don't know where this Italian Cream (Hangsen) needs 8 - 9 weeks aging or that it's so strong, it needs a dilution came from, but that's not been my experience. When I did my single flavor test, I used 2.5% & tested periodically through 4 weeks. I didn't notice much change, if any after 3 weeks. It's not something I would consider a stand alone, but could certainly see the potential in mixes, especially cheesecakes, custards & bakery. Although I don't have loads of experience with the Italian Cream, I have used it in quite a few mixes, a "stone" and am currently working on a cheesecake base. I rarely let anything age over 4 weeks before I start vaping it. Although there may be some change in a mix after that, it isn't noticeable to me. FWIW, this is just my opinion and as always, YRMV...

 

[FranC]

I'm confused & it doesn't take much... . I don't know where this Italian Cream (Hangsen) needs 8 - 9 weeks aging or that it's so strong, it needs a dilution came from, but that's not been my experience. When I did my single flavor test, I used 2.5% & tested periodically through 4 weeks. I didn't notice much change, if any after 3 weeks. It's not something I would consider a stand alone, but could certainly see the potential in mixes, especially cheesecakes, custards & bakery. Although I don't have loads of experience with the Italian Cream, I have used it in quite a few mixes, a "stone" and am currently working on a cheesecake base. I rarely let anything age over 4 weeks before I start vaping it. Although there may be some change in a mix after that, it isn't noticeable to me. FWIW, this is just my opinion and as always, YRMV...

Well,thank you for that!! I happen to like your opinion.

 

[FranC]

The cream at 1% seemed strong at first but it settled down and the fruits came though. I'm going to cycle though the 5 mixes I have (not counting todays)

 

[FranC]

It is said the cheesy part of the cream comes out at 8-9 weeks and I'm going to find out for myself. I'll let ya know next month.............

 

[Sugar_and_Spice]

Make it the same as mixing a flavor. 10% is .1ml per ml. If you're making 30ml it's 3ml out of the 30. 3ml of the flavoring, 27ml of everything else.

Then when you go to use it if you want 1% worth of your formerly undiluted flavor it would be 1ml of your 10% dilution for every 10ml you're mixing.
If you want 1.5% you use 1.5ml for every 10.

Or the way I want to think about it is there's .1ml of the flavor in every 1ml. So if my recipe calculator tells me I need .3ml for the 30ml recipe I move the decimal over and use 3ml. And the other 2.7ml comes off what the calculator tells me to add as the base.

I just took a pill and don't have my glasses on but I think that's all right.

This really does not apply to Frans situation tho. This is more for like menthol crystals, powdered em, things that are already so strong they have to be diluted. Not the same as what Fran wants.



eta but it will work as you stated. It is just that ingredient is steeped while the rest of the ingredients are not. That was why I was asking how long she is steeping the rest of the bottle. She is waiting an additional 3-4 weeks anyway so I am not sure this whole idea isn't self defeating.

 

[Sugar_and_Spice]

Wow,Joel,Sugar and Myk, Thank you all for your time and help. I'm going to go back and read the last couple pages again but I'll say now that I don't care how I age the cream or in what size bottle.

Fran I have a bottle of HA Italian Cream that I will use to test my hypothesis. Joel and Myk are concerned that such a small amount of the nic solution used is not enough to steep the bottle with such a high concentration of flavor. So I will take one for the team and test it. The figures work on paper but in RL may produce undesired results. I am sorry for derailing the thread. Did not mean to run everyone else off.......

 

[DavidOck]

Uh, what's the derail? Steeping is part of mixing, yes? And ways to (maybe) get that done quicker are, imo, on point

 

[NolaMel]

Crickets......please do not allow

Fran I have a bottle of HA Italian Cream that I will use to test my hypothesis. Joel and Myk are concerned that such a small amount of the nic solution used is not enough to steep the bottle with such a high concentration of flavor. So I will take one for the team and test it. The figures work on paper but in RL may produce undesired results. I am sorry for derailing the thread. Did not mean to run everyone else off.......

I’m interested to see your results. I have my first two mixes with it steeping. I had just accepted that some mixes call for patience and waiting. There was a lot of diy knowledge in those posts...I’m reading over coffee trying to digest it all. Understanding the science of HOW a recipe comes to its best will benefit us all. TY!

 

[DavidOck]

I’m reading over coffee trying to digest it all.

I've heard that tea leaves are easier to read than coffee grounds

 

[Sugar_and_Spice]

I’m interested to see your results. I have my first two mixes with it steeping. I had just accepted that some mixes call for patience and waiting. There was a lot of diy knowledge in those posts...I’m reading over coffee trying to digest it all. Understanding the science of HOW a recipe comes to its best will benefit us all. TY!

Thanks Nola. There are several different issues also in those threads. I am just going to concentrate on whether you can steep a super concentrated liquid. I am not a chemist so the HOW of the break down on nic in the flavors and the aging process is better left to those educated in that field. It is only through experience and some minor testing that we observe what we think is happening.

ECF did have a few chemists members who graced us with their knowledge but I haven't seen them in quite some time......